1. In a food processor, combine the flour, salt, sugar, and butter and pulse until a small crumb forms. Remove the tube of the food processor and pulse while slowly added the ice water. Stop adding the water once a ball of dough forms. If the dough seems a little dry add a little more water bit by bit just until the dough comes together. Remove the dough from the processor and divide it in two. Form two disks with the dough and wrap them with plastic wrap. Refrigerate for one hour or up to 12.

2. Preheat the oven to 375F. Remove the dough from the refrigerator to warm slightly. In a large bowl combine the strawberries, rhubarb, cornstarch, sugar, and lemon zest and juice. Stir well and let sit while you roll out the dough.

3. On a heavily floured surface roll out one piece of dough to be 12 x 16 in size. Drape it into an 11 x 15 rimmed baking sheet and trim the edges. Roll out the second rectangle to be 11 x 15. Brush the filling into the dough and spread it evenly around. Then place the second piece of dough over the pie. Brush the edges lightly with water and seal the edges together with your finger tips. Cut a pattern or make slits in the top of the pie crust to allow it to vent while baking. It helps to place a second pan the rack below this pan, or have an oven liner in case any of the filling bubbles over.

4. Bake the pie for about 40 to 45 minutes, or until the crust is golden brown and the filling is warm and bubbly. Allow to cool for about 20 minutes before slicing and serving!